A perfect addition to your holiday table, this dish is a complete meal—legumes, grain, and vegetable. Full of flavor and packed with healing essence, this dish is hearty and satisfying. Black lentils support and bolster your Kidney Qi, while the rice and root vegetables—carrots and beets—support both your Stomach and Spleen. Because of their deep red color, beets also help to regenerate red blood cells.

A perfect addition to your holiday table, this dish is a complete meal—legumes, grain, and vegetable. Full of flavor and packed with healing essence, this dish is hearty and satisfying. Black lentils support and bolster your Kidney Qi, while the rice and root vegetables—carrots and beets—support both your Stomach and Spleen. Because of their deep red color, beets also help to regenerate red blood cells.

Yields1 Serving
 1 cup of black lentils, rinsed and picked over
 1 cup of long grain rice, rinsed
 1/2 teaspoon of salt
 1/4 teaspoon of cracked pepper
 2 Tablespoons of salted butter, melted
 4 cups broth or water
 3 medium-sized beets, peeled and chopped into even pieces
 4 carrots, peeled and chopped into 1” pieces
 1/2 red onion, thinly sliced
 3 Tablespoons of olive oil
 6 sprigs of fresh thyme, leaves removed from the stem
 2 additional sprigs of thyme for garnish (optional)
1

Place the lentils, rice, salt pepper, and butter into a medium-sized pot over medium heat.

2

Let sauté for 5 minutes, mixing to toast the rice and lentils.

3

Add the broth or water. Let come to a simmer and then lower the heat and cover.

4

Cook for 45 minutes, or until all of the liquid is absorbed.

5

Meanwhile, preheat the oven to 400°.

6

Place the beets and carrots in a large casserole dish and top with the sliced onion.

7

Drizzle evenly with olive oil and sprinkle with the fresh thyme.

8

Cook uncovered for 40 minutes, mixing halfway through cooking.

9

Fluff the rice and lentils and place in a serving dish.

10

Top with the warm vegetables.

11

Garnish with the additional fresh thyme.

12

Serve warm.

CategoryCooking Method,

Ingredients

 1 cup of black lentils, rinsed and picked over
 1 cup of long grain rice, rinsed
 1/2 teaspoon of salt
 1/4 teaspoon of cracked pepper
 2 Tablespoons of salted butter, melted
 4 cups broth or water
 3 medium-sized beets, peeled and chopped into even pieces
 4 carrots, peeled and chopped into 1” pieces
 1/2 red onion, thinly sliced
 3 Tablespoons of olive oil
 6 sprigs of fresh thyme, leaves removed from the stem
 2 additional sprigs of thyme for garnish (optional)

Directions

1

Place the lentils, rice, salt pepper, and butter into a medium-sized pot over medium heat.

2

Let sauté for 5 minutes, mixing to toast the rice and lentils.

3

Add the broth or water. Let come to a simmer and then lower the heat and cover.

4

Cook for 45 minutes, or until all of the liquid is absorbed.

5

Meanwhile, preheat the oven to 400°.

6

Place the beets and carrots in a large casserole dish and top with the sliced onion.

7

Drizzle evenly with olive oil and sprinkle with the fresh thyme.

8

Cook uncovered for 40 minutes, mixing halfway through cooking.

9

Fluff the rice and lentils and place in a serving dish.

10

Top with the warm vegetables.

11

Garnish with the additional fresh thyme.

12

Serve warm.

ROASTED ROOT VEGETABLES WITH LENTIL PILAF

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